查询词典 gelatinization

The Effects of Substrate s Volume and Density on Pleurotus Ostreatus Growth;2. Relation between degree of gelatinization and density of steam-flaked corn was found.

利用自行设计委托加工的蒸汽压片设备，选择不同温度与时间的工艺参数进行玉米糊化度与容重的测定试验，以确定蒸汽压片玉米的最适工艺参数。

Effect of protein and lipid in rice on starch physicochemical characteristics, difference between the region of non-chalkiness and chalkiness of rice, dynamic variation of cell structure and CaM distribution on rice spike were expounded in this study. It was found that protein and lipid in rice had important effect on starch gelatinization, there were distinct differences between the region of non-chalkiness and chalkiness of rice, vascular bundle system in rice spike was changed during grain filling, difference quality of different position of rice spike was more distinct in dense spike rice for more powerful vascular bundle system, the development of rice seeds was corresponded to pericarp development, difference quality of different position of rice spike was also related to transport function of rachilla besides activity of "source", and calmodulin relative activity was closely related to grain filling velocity and enginery properties.

通过实验发现：稻米中蛋白质、脂肪对淀粉的糊化过程有着较大的影响；精米的非垩白与垩白部位以及心白与腹白部位之间在蛋白质、氨基酸含量及组成方面存在着明显差异：水稻穗部大维管束面积以及主穗轴维管束数目在灌浆过程中存在明显的动态变化趋势；密穗型水稻强势粒的维管组织比散穗型水稻发达，致使其强、弱势粒维管组织差异明显加大；果皮的发育与籽粒发育状况是相适应的：强势粒和弱势粒在灌浆生理方面的差异，不仅表现在籽粒本身的&库活性&上，而且也与其着生小穗轴的输导功能有关；CaM相对活性与水稻灌浆速率、机能特征间存在着密切联系。

In experiments 1, various steam conditioning time (0, 15, 30, 45 and 60 min) of pre-steam-flaking high oil corn were selected to determine the effect of the steam conditioning time on the gelatinization of starch and ruminal fermentation in vitro.

试验1 采用调制时间为0min、15min、30min、45min、60min的高油玉米，研究不同调制时间对预处理的蒸汽压片高油玉米淀粉糊化度和人工瘤胃发酵的影响。

Three in vitro gas production experiments were conducted using the procedure described by Menke et al.(1979) to investigate the effect of steam conditioning time, processing method and corn variety on the gelatinization of starch and ruminal fermentation characteristics of corn grains.

本文应用人工瘤胃法，进行以下三个试验研究：1 不同调制时间预处理的蒸汽压片高油玉米对淀粉糊化度和人工瘤胃发酵的影响；2 比较最佳调制时间处理的蒸汽压片、微化、膨化及爆破不同方法处理的高油玉米对淀粉糊化度和人工瘤胃发酵的影响；3 不同品种玉米对淀粉糊化度和人工瘤胃发酵的影响。

32B is a key Chinese maintainer line used for hybrid rice breeding. However, it isof poor quality because of a high AAC, a high gelatinization temperature, andnon-fragrant. It is known that the AAC, GT and fragrance traits are controlled by the Wx,starch synthaseⅡa and fragrance genes. The quality ofⅡ-32B was improved byintrogressing the Wx, SSⅡa and fgr genes from YixiangB, another maintainer line, that has alow AAC, a low GT and fragrant sensory, with the assistance of the functional markers. TheWx microsatellite [_(17) allele] SSⅡa single nucleotide polymorphism and fgrinsertion/deletion allele (8 bp), were transferred toⅡ-32B by two backcrosses and twoselfings.

通过两次回交和两次自交，并利用功能标记的辅助选择，将来自品质优良保持系宜香B(有香味，低AAC、GT)中Wx-_(17)、SSⅡa-TT和fgr(8bp缺失)等位基因导入到品质较差Ⅱ-32B(高AAC，高GT，没有香味)中，以改良其品质。

Gelatinized corn starch was prepared by a co-rotating twin-screw extruder,and through drying and comminuting process. Thermoplastic starch was prepared with the gelatinized corn starch powder as raw material and glycerol and Polyvinyl Alcohol as plasticizing agents. Thermoplastic starch sheet was prepared with extruding process. Degree of gelatinization was tested by a polarizing microscope. Mechanical properties of prepared thermal plastic starch sheets were studied in relating to type and amount of the plasticizing agents.

利用双螺杆挤出机对玉米淀粉进行糊化处理，经干燥、粉碎后制得预糊化淀粉，以其为原料，添加甘油，PVA为增塑剂制备热塑性淀粉，经模压制备片材后，通过偏光显微镜分析了淀粉的糊化情况，研究了甘油含量和PVA含量变化对材料性能的影响。

Recent advances in pelleting include "high-temperature, short-time" and "expansion" conditioning. The pressure and heat from the steam and friction in the expander increases starch gelatinization, denatures proteins, deactivates some antinutritional factors and destroys pathogenic and spoilage microorganisms. These advances have improved pellet production efficiency and pellet quality, which is usually measured by the pellet durability index.

制粒上新近的进步包括调质上的&高温－短时&、&膨化&，来自蒸汽的压力和热量以及膨化机的磨擦能增加淀粉糊化使蛋白质变性、使一些抗营养因子失活、杀死病原菌及微生物，这些进展已经改进了颗粒饲料生产率和颗粒质量，颗粒质量是以颗粒的耐久性系数来衡量的。

The esterifying conditions of starch phosphate monoester of potato are investigated and analyzed in order to discuss the effects of esterification on granule diameter and gelatinization temperature of potato starch.

通过对磷酸单酯淀粉酯化条件的研究和分析，探讨了不同酯化条件对马铃薯淀粉磷酸单酯粒径和糊化温度的影响。

The changes of in-vitro protein digestibility, starch gelatinization, L-Ascorbic acid retention and colonies of harmful microbe in carp feed during pelleting and expanding were studied in this paper.

本论文分别对鲤鱼硬颗粒饲料和膨化饲料的蛋白质体外消化率、淀粉糊化度、维生素C活性保留率和有害微生物数量在加工过程中的变化进行系统研究，为鲤鱼饲料加工的营养性和安全性控制提供一定依据。

The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.

结果表明，和对照（50℃热风干燥6 h）相比，经高温处理的燕麦籽粒，其皮粉、心粉和面粉的平均糊化起始温度均明显降低；140、155℃的热风干燥和200℃的远红外烘烤处理，均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度；随着热风干燥或红外烘烤温度的升高，燕麦的皮粉、心粉、面粉的峰值黏度，最终黏度和低谷黏度呈下降趋势。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。